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Short Ribs
From Dorothy McNett's recipes at www.dorothymcnett.com. This is truly a compilation of many recipes and goes nicely with rice or mashed potatoes, or cooked pasta. Or, just enjoy them as they are with the sauce.
1/3 cup soy sauce
1 cup catsup or tomato sauce
1 cup water
1 onion, quartered
1 carrot, cut into 1 inch slices
6-8 cloves garlic, slivered
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
3-4 pounds short ribs of beef (or pork ribs)
minced parsley
In heavy bottomed stock pot or Dutch oven combine soy sauce, catsup, water, onion, carrot, garlic, salt, and pepper. Add the ribs, making sure all ribs are tucked into the sauce. Cover, bring to a boil. Reduce to low simmer and cook covered for 60 minutes. Remove lid, continue to simmer 60 minutes more, watching so that they are not burning onto the bottom of the pan. Remove ribs to serving bowl. Snip on some fresh parsley. Ladle the liquids left in the pan over the top and serve. (If necessary, reduce the liquids in the pan to make a gravy-like sauce before putting over the ribs. ) Also, there may be a lot of fat in the juices, so use a fat skimmer or a fat separator before drizzling.
Recipe created 2002-03-04.
